Russian Black Bread

This bread is a dream come true for the gluten-free lover of pumpernickel bread. The unique combination of cocoa, coffee, and caraway closely mimics the flavor of that old-fashioned loaf.

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)

1 1/2 cups warm water (100° to 110°)

4.6 ounces brown rice flour (about 1 cup)

4.2 ounces sweet white sorghum flour (about 1 cup)

4.2 ounces tapioca flour (about 1 cup)

1.8 ounces flaxseed meal (about 1/2 cup)

2 tablespoons unsweetened cocoa

1 tablespoon brown sugar

1 tablespoon caraway seeds

1 teaspoon instant coffee granules

1 teaspoon xanthan gum

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 tablespoons molasses

2 tablespoons cider vinegar

2 large eggs

Cooking spray

Nutritional Information

Calories 154

Fat 4.7g

Satfat 1.4g

Monofat 1.2g

Polyfat 1.4g

Protein 3.8g

Carbohydrate 26g

Fiber 2.8g

Cholesterol 31mg

Iron 1mg

Sodium 183mg

Calcium 16mg

Calories 154

Fat 4.7g

Satfat 1.4g

Monofat 1.2g

Polyfat 1.4g

Protein 3.8g

Carbohydrate 26g

Fiber 2.8g

Cholesterol 31mg

Iron 1mg

Sodium 183mg

Calcium 16mg

How to Make It

Step 1

Dissolve yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.

Step 2

Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Combine flours, flaxseed meal, cocoa, and next 5 ingredients (through salt) in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Add yeast mixture, butter, molasses, vinegar, and eggs; beat until blended. Spoon batter in a 9 x 5-inch loaf pan coated with cooking spray. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough is just above top of pan.